Leipziger Allerlei

Ingredients

• 500 g white asparagus
• 200 g kohlrabi (0.5 kohlrabi)
• 300 g carrots (3 carrots)
• 300 g small cauliflower (0.5 small cauliflower)
• 150 g fresh morels (6 fresh morels) or dried morels
• Salt
• 500 ml classic vegetable broth
• 150 g peas (frozen)
• 200 g crayfish meat (vacuum packed, refrigerated)
• 4 stalks chervil
• 20 g butter (1 heaped tbsp)
• 15 g spelt whole‑grain flour (1 tbsp)
• 20 ml heavy cream (2 tbsp)
• 10 g crayfish butter (1 spoonful)

Instructions

1. 1.

   Peel the asparagus and cut off the lower ends. Cut the asparagus into pieces about 4 cm long.

2. 2.

   Peel the kohlrabi and carrots and slice them into thin sticks about 4 cm long.

3. 3.

   Clean, rinse, and cut the cauliflower into florets.

4. 4.

   Wash fresh morels thoroughly, let them drain, then clean them. Boil the morels once, drain and let them dry. Cut the morels into small pieces. Soak dried morels in lukewarm water for 10 minutes, then cut them small.

5. 5.

   Cook the kohlrabi sticks and cauliflower florets in boiling salted water, covered, for about 8 minutes over medium heat. Then strain them into a sieve, rinse briefly with cold water, and drain.

6. 6.

   While the kohlrabi and cauliflower are cooking, bring vegetable broth to a boil. Add the asparagus pieces to the broth, cover, and cook for about 5 minutes over medium heat. Add the carrot sticks. After about 2 minutes add peas and cook covered for another 4 minutes.

7. 7.

   Drain the asparagus‑carrot vegetables in a sieve, catching the broth. Place all vegetables on a plate and keep covered warm.

8. 8.

   Add the morel pieces to the collected broth and cook covered over low heat for about 4 minutes. Drain the morels in a small sieve, re‑catch the broth and set aside.

9. 9.

   Rinse the crayfish meat and pat dry. Wash chervil, shake off excess water, and pluck the leaves.

10. 10.

    Melt butter for the sauce, stir in flour to toast. Gradually whisk in 350 ml of the collected broth and simmer covered over low heat for about 5 minutes, stirring occasionally. Stir in cream, season with salt, and combine with the vegetables.

11. 11.

    Melt crayfish butter. Add the crayfish meat and remaining collected broth (about 2 tbsp) and heat over low heat for about 3 minutes.

12. 12.

    Sprinkle the vegetables with chervil leaves and garnish with crayfish meat.